Ingredients:
- 1 Bundle of mint (pudina) leaves
- 50g coconut pieces
- 4 tbsp black gram
- 1/2 inch size ginger
- 3 green chillies
- 1 marble size tamarind ball
- 1tbsp mustard seeds.
- 1tbsp vegetable oil
Procedure for preparation:
Step 1: Clean the mint leaves and drain the water.
Step 2: Keep the pan on stove, pour 1tbsp oil, put black gram and fry it until it turns colour, then put mint leaves, green chillies, tamarind, and ginger fry it for 4 minutes. Now the mint leaves size becomes small after frying in oil.
Step 3: Put coconut pieces and salt in pan and fry it for another 2 minutes and put off the stove.
Step 4: After the mixture becomes cool, grind it by pouring little water. The chutney should be in coarse, should not grind finely.
Step 5: In another pan, pour 1tbsp oil, mustard seed and half tbsp black gram. After the mustard seed splutter, pour this on the chutney. Now the mint chutney is ready.
